This hummus recipe uses white beans rather than chickpeas and pine nuts instead of tahini (sesame). The addition of roasted garlic also adds a nutty depth that makes this hummus delicious!
The original recipe came from Magnolia Table, a cookbook I found on my Mom’s shelf and decided to try out. I changed it for several reasons: 1) garlic salt doesn’t exist outside the US, and 2) the original version turned out extremely salty (and I love salt).
You’ll need some type of blender or food processor. I have this nifty old manual chopper/mixer at my parents’ house that I used. It leaves it a bit chunkier, but It was still excellent.
It takes a little while to prepare and mix everything up, but it is so worth it. My whole family loved this and we will definitely be making it again!
Note: You’ll need time to roast the garlic (about 30 minutes plus oven preheat time) and toast the pine nuts (maybe 5 minutes)
White Bean Hummus
- 1 small head of garlic
- 1/2 cup pine nuts
- 2 cans (15oz/425 grams each) of white beans. I used great northern beans. Drain and rinse these really well.
- 1-2 Tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder/granulated garlic (optional)
- 1/2 – 1 teaspoon salt
- 1/2 cup olive oil
- optional garnishes: roasted red peppers, parsley, etc.
Roasting the garlic:
- Preheat the oven to 400 F (200 C).
- Cut the top 1/3 (or 1/2 if it is easier) of the garlic head off.
- Drizzle a bit of olive oil on top and sprinkle on a bit of salt.
- Wrap tightly in foil and roast in oven for 30 minutes.
- Remove from oven, unwrap carefully, and cool until you can touch it.
- Squeeze or pop the garlic out of the peels. You’ll want to use at least 2 Tablespoons, but my head was small, so I used the whole amount.
Toasting the pine nuts:
- In a skillet (I used nonstick), toast the 1/2 cup of pine nuts over medium-low or medium heat until they start to brown. Watch them carefully or they’ll get too dark.
- Set aside to cool.
Preparing the hummus:
- In a food processor or blender combine the white beans, 1/2 of the toasted pine nuts (or a bit more than 1/2), the lemon juice (I started with 1 1/2 Tablespoons then ended up adding the rest later), the roasted garlic, optional garlic powder, and salt (start with 1/2 teaspoon and add more later, if needed). Mix/blend well.
- Slowly add in the 1/2 cup of olive oil until well-blended and smooth. Taste and add any additional lemon juice or salt.
- Sprinkle the remaining pine nuts on top and any additional garnishes.
- We served this with cucumber slices, carrots, and yellow peppers, but you can use other veggies or crackers if you would like.